recipesatrandom:

Perfect for pancake day! February 12th in 2013!

Originally posted on recipes at random:

These American pancakes are really light and fluffy and really easy to cook. My Mum and I had these for Christmas morning breakfast. This recipes at random recipe comfortably does breakfast for 2 (about 4 x 15cm diameter pancakes).

Ingredients

135g plain flour
1 tsp baking powder
¼–½ tsp salt
1 tsp  baking powder
2 tbsp caster sugar
130 ml of milk
1 large egg
2 tbsp of melted butter (plus extra for cooking)
Optional Banana or blueberries, see * below

Serve with butter or (maple/golden) syrup

Methods

  1. Combine dry ingredients, mix.
  2. Whisk together milk and egg. Add melted butter and mix.
  3. Add egg mixture to dry ingredients, mix well with a fork. This should form a thick and sticky batter that is only just pourable.
  4. Melt a small knob of butter in a frying pan (on a low-medium heat).
  5. Pour or ladle enough batter to make a 15cm diameter pancake.*

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recipesatrandom:

Pancake day is 12th of February this year, 2013! Don’t forget your pancakes!

Originally posted on recipes at random:

Pancake Day approaching on Tuesday the 21st of February is a perfect excuse for posting my Mum’s pancake recipe. Making these today took my by surprise as I got a lovely wave of nostalgia. It took me back to Sunday mornings growing up, reminded me of Pancake Day dinner with about 10 friends in a kitchen the size of a large cupboard in Mill Hill circa 2004, with Rina as my sous chef, and years of Sunday mornings watching Hollyoaks with Rina and a variety of friends who had slept over at our house/flat the preceding Saturday night.

This recipe made 5 pancakes in my frying pan.

Ingredients

½ pint/10 fluid ounces semi-skimmed or whole milk
1 cup of plain flour
1 large egg
pinch of salt
margarine/butter/sunflower oil for frying

Methods

  1. Whisk together milk, flour, egg and salt. Try and get rid of the lumps of flour but don’t…

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Originally posted on recipes at random:

I wanted to make my lovely friend Bridget something for her birthday today and, with Burns night on Wednesday (25th of January), I wanted to make something Scottish. I decided on tablet. Tablet is often mistakenly called fudge by non-Scots, but it’s really quite different to fudge, the texture is grainy and it should melt in your mouth.

Tablet isn’t difficult difficult to make, it just takes a bit of patience and you need to know what to look for, which I’ll try to make clear in the following recipe.

Ingredients

397g tin of condensed milk
1 cup of milk (I use whole milk)
1kg of sugar (granulated or caster)
100g of butter

Methods

1. Put a plate in the freezer before you start, you’ll need it in the end. Also butter the tray you want to set the tablet in before you start, you won’t really get a chance…

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recipesatrandom:

Forgot that I had posted this last year for Burns night and was about to start from the beginning again! Definitely worth reposting :)

Originally posted on recipes at random:

Feeling the love for my homeland, I’m continuing the Burns theme with tattie scones. These are so simple to make and a great use of leftover mashed potato (especially for those of you who, like me, can’t bear the thought of not having enough mashed potato so always end up with leftover). 

Some people like their tattie scones cold spread with butter, some have them fried with a traditional Scottish fry-up and today I’ve had them warm straight off of the griddle (actually, frying pan, but I wish it was a griddle – Mum, hint hint, have you still got Gran’s?).

Ingredients

Mashed potato (prepared the way you usually would for dinner i.e. with your preferred amounts of salt, butter and/or milk)
Plain flour, you need a quarter of the weight that you have of potato plus some for rolling and cooking

Methods

  1. Weigh your mashed potato then add this…

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Cullen Skink

Well I had to cook something Scottish for Burns night! I fancied Cullen Skink but I’ve never cooked it before so I used this recipe from the Guardian as my guide. Cullen Skink is a tradition Scottish smoked fish “chowder”, and so perfect for Burns night! Happy Birthday Rabbie Burns! My favourite piece of Burns poetry (partly because it’s the only one I can remember in completion) is the Selkirk Grace:

Some hae meat and canna eat,
and some wad eat that want it,
but we hae meat and we can eat,
and sae the Lord be thankit.

Cullen skink

Ingredients

Serves 4 large portions

Approx. 500g undyed smoked haddock, skin on (about 2 large fillets of haddock)
A bay leaf
Knob of butter (about 25g)
1 onion, peeled and finely chopped
1 leek, washed and cut into chunks
500g peeled potatoes (about 3 medium potatoes)
1 pint (568 ml whole milk), more in case needed
Chives, chopped, to serve

Methods

1. Add the fish and bayleaf to a large pan or wok. Cover with water (about 300ml water).Haddock

2. Once the fish is cooked, which will be very soon after the water has come to the boil, it will look opaque and you should remove it from the pan with a slotted spoon. Reserve the cooking liquid and bay leaf.Poached haddock

3. Melt the butter in the pan/wok and add the onion and leek. Cover with a lid and heat at a low-medium temperature until both onions and leeks have softened, about 10 minutes.Sweated leeks and onions

4. Add the potato and stir. Add the reserved cooking stock and bay leaf. Bring to a simmer then cover with a lid and steam the potatoes until cooked, about 10 minutes.Adding potatoes

5. While the potato is cooking remove the skin and bones from the haddock and flake the fish.Flaked haddock

6. Add the fish and milk, stir.

7. Discard bay leaf. Remove half of the solids with some liquid and blend. Return to the pan with the other half, stir. I tried mashing with a masher but the potato didn’t combine well enough with the stock to thicken the soup (this might depend on the type of potatoes you use). At this point you might want to add more milk if the Cullen Skink is too thick for you.

8. Bring up to boiling point then season to taste. Remember the smoked haddock will make the Cullen Skink salty, so be careful not to add too much salt.

9. Serve with a sprinkling of chopped chives.Cullen skink

Christmas muffins

I wanted to bake something a little bit different that had all those typical flavours of Christmas. These Christmas muffins have a sticky mincemeat surprise when you break them open and the sponge has the occasional hit of marzipan. They are very quick to prepare, much quicker than mince pies but with similar flavours! Enjoy!

Christmas muffinsMincemeat middles

Makes 12

Ingredients

150ml milk
75ml vegetable oil
1 egg
½ tsp vanilla essence
200g self-raising flour
100g caster sugar
75 grams marzipan in small cubes (optional)
1 tsp mixed spice
200g mincemeat
Demerara sugar for sprinkling

Methods

  1. Mix together milk, vegetable oil, egg and vanilla essence.

    Wet ingredients
  2. Sift flour and combine with caster sugar, marzipan and mixed spice.Dry ingredients
  3. Combine dry and wet ingredients with a fork.
    Muffin batter
  4. Put one dessertspoonful of mixture in the bottom of muffin cases in a muffin tin.
  5. Add one tsp of mincemeat to the middle of each muffin case.Mincemeat filling
  6. Add another dessertspoonful of mixture to each muffin case to cover the mincemeat.
  7. Sprinkle with demerara sugar.Topped
  8. Bake for 10–15 minutes at 190ºC in a fan oven, turning halfway through baking if your oven doesn’t cook evenly (like mine). The muffins are ready when they have risen and the tops are golden.Christmas muffins

Black bean dip

This black bean dip is a lovely alternative to houmus. Using low fat yoghurt instead of oil to loosen it makes it low fat and the addition of flavourings like lemon, chilli and garlic make it very very tasty. It is perfect served with flatbreads.

Ingredients

  • One tin of black beans, drained and rinsed
  • 2 heaped tbsp of low fat natural yoghurt
  • 1 clove garlic
  • ½ green chilli (or more or less to your own taste)
  • Lemon juice to taste
  • Salt to taste
  • Other suggested flavourings: paprika, cumin, coriander, bay

Methods

  1. Either combine all the ingredients in a food processor and blitz or use the following instructions.
    OR
  2. Grind the garlic and chopped chilli with the salt in a mortar and pestle. Combine with the remaining ingredients and mash the beans with a potato masher.

Quick flatbreads

These flatbreads can be made in a hurry, no yeast means that there is no proving time. Wholemeal ones are tastier but aren’t as soft and don’t keep so well. These are lovely with a hearty dip like houmus, baba ganoush or black bean dip.
.

Makes 4 small saucer sized flatbreads

Ingredients

  • 125g self-raising flour
  • 125–200g fat-free natural yoghurt (125g for white flour, about 200g for wholemeal flour)
  • ¼ tsp salt
  • ¼ tsp baking powder (heaped if using wholemeal flour)

Methods

  1. Combine all ingredients either by hand or in a food processor. The dough should be soft and leave an indent when pressed.
  2. Divide into 4 pieces and roll into balls.
  3. Dredge with flour and roll flat using a rolling pin.
  4. Cook on a dry pan for 2–4 minutes until bubbles appear and brown. The more evenly you roll the dough the more likely you are to get one big bubble, which results in softer flatbreads.
  5. Turn over and cook on other side for another 2 minutes.
  6. Best served warm.

Canada Pie

This is a recipe that I got from my Mum, I’m not sure where she got it and I’m not sure why it’s called Canada pie (Mum, feel free to comment). I did a google search and it looks similar to Canadian butter tarts. Either way, this recipe uses very few ingredients, takes minimal time to cook and the result is a lovely sticky tart with a crunchy sugary crust on top.

 

Ingredients

Shortcrust or puff pastry – either one sheet of ready rolled or buy a 500g packet, although you won’t need to use it all (my Mum’s recipe uses shortcrust but I tried puff and preferred it)
50g butter
¾ cup caster sugar
1 cup currants
1 beaten egg

Methods

  1. Line an 8 inch diameter pie tin with pastry about 5mm thick. If using puff pastry, prick all over with a fork. Put in the fridge while you prepare the filling (this stops the pastry receding when you cook it).
  2. Put the butter and sugar in a saucepan. Heat on a medium heat until the butter has melted and the sugar begins to sort of foam a bit.
  3. Very quickly but carefully beat in the egg and currants (if you do this slowly the egg will cook before being mixed in). You will see that the consistency completely changes and begins to turn syrupy.
  4. Add syrupy mixture to your pastry case.
  5. Cook at 180ºC (160ºC in a fan oven) for 35 minutes until the tart has a crunchy crust on the top.
  6. Cool before serving.